Random Food Pictures
Random Food Pictures
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Post #301 - September 11th, 2008, 3:13 pmWOW! Those are beautiful, Bill, I wish that I was having dinner at your house tonight.
"Baseball is like church. Many attend. Few understand." Leo Durocher
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Post #302 - September 11th, 2008, 6:10 pm
Swedish BakeryWatch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #303 - September 11th, 2008, 9:08 pmThanks, Mike.
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Post #304 - September 12th, 2008, 5:00 amMike G wrote:Swedish Bakery
What were you doing in Swedish Bakery?????
Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #305 - September 12th, 2008, 6:17 amWalking past it to Pasticceria Natalina!
(Note: nothing really wrong with Swedish Bakery. It's an old joke about me being anti-Swedish.)Last edited by Mike G on September 12th, 2008, 6:19 am, edited 1 time in total.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #306 - September 12th, 2008, 6:19 amI have to admit, this thought crossed my mind as well
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Post #307 - September 12th, 2008, 9:24 amha! I had just logged in to post my own copy of the 9/11 cake photo. I too saw it when I was en route to Pasticceria Natalina (after a fine dinner at Anteprima).Joe G.
"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement
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Post #308 - September 13th, 2008, 3:20 pmMarket Place on Oakton
3pm, 9.13.08
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Post #309 - September 13th, 2008, 9:05 pmSome photos from Barcelona's Mercat de la Boqueria (and one from Jamonisimo):
Iberian Hams at Jamonisimo, Barcelona
Sausage Stall
Whelk!
Razor Clams
Prawns
Fruits and Vegetable Stall
Candy Stall
Egg Stall
Waiting for Ceviche - BarcelonaToast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #310 - September 13th, 2008, 9:15 pmThat egg stall is a hoot. Man, I'd love to go back there and just shop and cook for a week.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #311 - September 13th, 2008, 9:20 pmA competing egg stall.
Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #312 - September 13th, 2008, 10:01 pmGAF, those are beautiful pictures...Mike G wrote:Man, I'd love to go back there and just shop and cook for a week.
Me too, Mike G! I spent the summer of 2001 in Barcelona in cheap hotels along La Rambla and the Mercat absolutely drove me to distraction! I'd love to go back and stay in a place with a kitchen for a "cooking" vacation.
GAF, will you be visiting Bar Marsella? Oldest Absinthe bar in Barcelona, absolutely amazing space. The owner, Scott, has a very colorful story as well.
"Baseball is like church. Many attend. Few understand." Leo Durocher
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Post #313 - September 13th, 2008, 10:10 pmI will be writing about my Barcelona dining at some point, but unfortunately I did not get to Bar Marsella this time.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #314 - September 20th, 2008, 12:19 pmFrench Toast (Marion Cunningham variation on a James Beard recipe): Pan de Mie encrusted with corn flakes
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Post #316 - September 20th, 2008, 3:18 pm
$19/lb - More pricey than lobster or king crab!
I just love seeing seafood markets/stalls from other countries; Thanks for sharing.
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Post #318 - September 23rd, 2008, 12:08 pmSoupe de Potiron (Pumpkin Soup)
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Post #319 - September 23rd, 2008, 1:30 pmBill you have been serving up some great looking food, and taking nice pictures of it.
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Post #321 - September 25th, 2008, 7:25 pmtonight's dinner in two photos...
and
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Post #322 - September 26th, 2008, 10:46 amThat is a great looking steak, the veggies look good too.
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Post #324 - September 28th, 2008, 7:22 ambrandon_w wrote:That is a great looking steak, the veggies look good too.
I thought the same thing, almost looks as if it came from the pages of Food Arts
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Post #325 - October 1st, 2008, 11:18 amHoney & Sesame Sandwich Bread
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Post #326 - October 3rd, 2008, 1:54 pma giant (9.5#) slab of spareribs I made on the BBQ last weekend
before
after
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Post #327 - October 3rd, 2008, 2:16 pmJasonM wrote:a giant (9.5#) slab of spareribs I made on the BBQ last weekend
Jason,
How did the spareribs taste? They look a bit overdone and it appears they were cooked on the hot side, meat drawing up the bone is an indication of higher temps, and there is quite a bit of bone exposed. Did you do the ribs low and slow or on a grill? Your cooker appears to be a gas grill.
Either way, thanks for posting the pictures, it's always fun to see Flintstone size racks of spare ribs.
Enjoy,
Gary
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Post #328 - October 3rd, 2008, 2:24 pmActually they were cooked on the lowest flame on the gas grill with only 3 of the 5 burners going. I had them wrapped in heavy foil until they were done and only placed them directly on the grates for a few minutes at the end to brush on the sauce. They were actually very tender and tasty.
They spent the previous night in the refrigerator in a 50/50 mix of beer and apple cider with some salt. Before going into the foil wrap I rubbed them with a mixture of dark brown sugar / salt / garlic / chili powder.
It's funny that you mentioned the Flintstones, as that's exactly what I was thinking when I got them!
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Post #329 - October 3rd, 2008, 4:40 pmJasonM wrote:Actually they were cooked on the lowest flame on the gas grill with only 3 of the 5 burners going. I had them wrapped in heavy foil until they were done and only placed them directly on the grates for a few minutes at the end to brush on the sauce. They were actually very tender and tasty.
Jason,
Frankly, wrapping the ribs in foil did not occurred as foil steams the rib meat giving them a overly tender, fall off the bone, often times mealy texture that does not appeal to me. Different strokes I guess.
Enjoy,
Gary
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Post #330 - October 3rd, 2008, 5:28 pmI usually don't wrap them either, I did it this time just because of the thickness of the meat - I was afraid to burn them or dry them out. I usually cook normal size ribs.
